Ingredients

The following ingredients have 2 Servings
  • 2 large zucchini (cut with a julienne peeler or spiralizer)
  • 2 teaspoons sea salt
  • 2 tablespoons cooking oil
  • 2 medium onions (chopped)
  • 3 cloves garlic (smashed)
  • 28 ounce can diced tomatoes
  • 2 teaspoons honey or coconut sugar
  • 1 teaspoons balsamic vinegar
  • 1 teaspoon sea salt (more to taste)
  • Optional: parmesan cheese or a little nutritional yeast (to serve)

Instruction

  • Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.
  • Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes. Add the garlic and cook for 2 minutes more. You want the onion to be nice and brown.
  • Scrape the onion and garlic into a blender and add the diced tomatoes. Blend until smooth. Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.
  • Rinse the zucchini pasta well under hot water then gently squeeze handfuls of it to dry.
  • Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast.